BS ISO 7304-1:2016
Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis - Reference method
Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis - Reference method
- Статус документа:
- Отменён
- Формат:
- Электронный (PDF)
- Дата публикации:
- 31 марта 2016 г.
- ICS:
- 67.060
- SKU:
- BS ISO 7304-1:2016
Abstract
1 Scope This part of ISO 7304 sets out a method for estimation by sensory analysis of the cooking quality of alimentary pasta. Estimation takes place through the evaluation of the following:
firmness, by chewing;
liveliness, by manual handling;
starch release, by manual handling.
The method does not express a preference and only gives an estimate relating to the
evaluation of the cooking of the pasta; it does not apply to small pasta shapes usually
consumed in soups.
NOTE This method can be applied to all forms of alimentary pasta produced from durum wheat
and to products made from common wheat or a mixture of common wheat and durum wheat
as long as the appropriate national regulations allow these raw materials to be used
in alimentary pasta.
This part of ISO 7304 has been specifically designed to establish the reference method with a view to the
development, approval or monitoring of instrumental or practical methods of sensory
analysis.</...
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